Creamy Pancetta Rice
A salty bite of pancetta is the perfect foil for the sweet, dried cranberries and chopped pistachios in this recipe.
- ½ lb trimmed pancetta, diced
- 1 large red onion, chopped
- 1 ¾ cups half-and-half
- 3 cups cooked rice
- 1 ½ cups sweetened, dried cranberries
- 1 cup chopped pistachios
- ½ tsp salt
- ¼ tsp ground black pepper
- Brown pancetta and onion in large skillet over medium heat, cook until onion begins to brown, about 8 minutes.
- Add half-and-half; bring to a boil. Remove from heat. Add rice, cranberries, pistachios, salt and pepper.
- Stir until well blended.
Calories from Fat 195 (47%)
(34%)Total Fat 22g
(35%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Total Carbohydrate 44g
(15%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.